Ravioli with Smoked Salmon and Vodka Cream Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/2 teaspoon crushed red pepper 1 tablespoon olive oil 2/3 cup vodka 1-1/4 cups whipping cream 6 ounces thinly sliced smoked salmon, cut into strips about 1/4-inch wide x 2-inches long 1.5 pound fresh or frozen cheese-filled ravioli Salt and pepper to taste Minced Italian parsley for garnish
			Heat oil in a 12-inch skillet, large enough to hold ravioli and sauce. Add red pepper flakes and saute for 30 seconds, or until fragrant. Remove pan from heat and carefully add vodka. When pan has stopped sizzling return it to a burner set on medium-high heat and cook until vodka has nearly evaporated. Add cream and bring to a boil over high heat. Add salmon, reduce heat to very low and simmer gently for 5 minutes. Remove from heat and allow the salmon to steep and infuse the cream. Salt and pepper to taste. Meanwhile, bring a 6-quart pot of water to a boil. Salt water, add ravioli and cook, per package instructions, until just until tender. Drain. Add ravioli to salmon-cream mixture and toss gently to coat. Evenly divide ravioli among 4 shallow pasta bowls; spoon any additional sauce evenly over pasta. Garnish with minced parsley and serve